MEISIE’S APRICOT JAM
Homemade apricot jam is as a part of my childhood, as playing outside was. It was a special treat that mom would make. I share with you her recipe:
2 kg apricots, stones removed
2 kg white sugar
1 Tbsp lemon juice
Add the stoned fruit to a heavy saucepan and cover with sugar. Add the lemon juice. On a medium-high heat, boil the mixture, continuously removing the foam that forms. When the jam reaches 105 ºC on a sugar thermometer, remove it from the heat. Allow the jam to cool a bit, and bottle in prepared bottles.
For an interesting twist, add one branch of Thyme to each bottle of jam. This produces a fragrant preserve for cheese plate.
Photo and recipe: Johann Barnard
